Archive for category Morimoto At Home

Dashi Gelee

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ One of the things my niece really loved at her very first omakase dinner at Morimoto NYC was: Bonito/Katsuo tataki shaved smoked katsuobushi, black truffle, smoked katsuobushi dashi agar gelee, wakame that was handed to us by Omae-san. She’s been after me to make that dish.  One of the […]

, , , , , ,

Leave a comment

Morimoto NYC: Scallop Aegoromo, Asparagus, Black Truffle

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ * https://tastingmenu.wordpress.com/2018/02/19/a-note-on-salt-and-soy-sauce-salinity-equivalence/ This is going to be a very difficult entry to write. Based on the omakase dinner I had at Morimoto NYC 28 Dec 2019, I was thinking about trying to reproduce two dishes at my niece’s request. With just a couple of exceptions, I’ve had a yearly […]

, ,

Leave a comment

Morimoto ‘Tofu’ Cheesecake

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/11/04/no-bake-cheesecake-mechanics/ Over the years, a local Japanese eatery at Chestnut Hill had served a ‘tofu’ cheesecake dessert that was not overly heavy and not cloying sweet.  Unfortunately, they stopped serving it a few years back and I was really in the mood to have that dessert again.  I did notice […]

,

Leave a comment

Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/ Ebisuya in Medford, MA  is now carrying both Domyojiko AND Shiratamako. I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto.  I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg […]

, , , , , , , , , ,

Leave a comment

Okonomiyaki And Morimoto Lobster/Foie Gras Balls Batter

“…At my restaurants I serve takoyaki, a ball-shaped version of okonomiyaki. …”  – Iron Chef Morimoto I’ve been wanting to make okonomiyaki for a while.  Most videos of the preparation that I’ve seen involved a teppan or rectangular griddle.   That sort of put me off a little bit.  It made me wonder why I couldn’t do this […]

, , ,

Leave a comment

Ramen Eggs (Ajitsuke Tamago), Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/08/20/red-braised-pork-belly-morimoto-kakuni-his-faster-version/ * https://tastingmenu.wordpress.com/2014/07/22/a-note-on-softhard-cookedboiled-eggs/ * https://tastingmenu.wordpress.com/2011/04/08/morimotos-chicken-noodle-soup/ My wife and I recently made another batch of Iron Chef Morimoto’s Chicken (Ramen) Noodle Soup for dinner the other night and were discussing the marinated eggs we nornally find in ramen restaurant offerings.  The question then came up, could we make those eggs ourselves […]

, , ,

Leave a comment

Morimoto Konbu/Kombu Steamed Fish And Spicy Soy Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/30/nobu-steamed-chilean-seabass-with-spicy-black-bean-sauce/ * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ Recently, my wife indicated that she would prefer that I not make Nobu’s new-style oil over her concerns about oxidized olive oil.  After my recent spinal neck surgery, I needed to find a alternate steamed fish preparation that was easy for me to physically swallow. After going […]

, , ,

Leave a comment